Dunbar Cake
Dunbar Cake is a rich, moist chocolate cake with a deep cocoa flavor, perfect for chocolate lovers and celebrations. Its fudgy texture and simple ingredients make it a delightful treat for family gatherings or casual get-togethers, especially when topped with cream cheese or peanut butter frosting.
Ingredients
Instructions
- Add together the flour, sugar, cocoa, baking soda, and salt, then stir in the eggs, boiling water, vanilla, and oil until well combined.
- Pour the batter into a greased baking pan.
- Bake at 350°F (175°C) for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before frosting with cream cheese or peanut butter frosting.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you need a gluten-free option, substitute the flour with a 1:1 gluten-free baking blend. To enhance the cake's moisture, you can also add a cup of unsweetened applesauce. Remember to sift the dry ingredients to avoid clumps, ensuring a smooth batter for a perfect Dunbar Cake.
Serving Suggestions
Serve this delicious cake topped with cream cheese or peanut butter frosting for a decadent treat. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful afternoon snack, enjoy it alongside a cup of coffee or tea. This cake also makes a great dessert for gatherings or celebrations.
Storage & Reheating
Store leftover Dunbar Cake in an airtight container at room temperature for up to 3 days. If you'd like to keep it fresh longer, refrigerate it for up to a week. To reheat, simply microwave a slice for 10-15 seconds or warm in the oven at 300°F (150°C) for about 5 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Dunbar Cake contains roughly 1136 calories, with 26g protein, 125g carbohydrates, and 29g fat. It is an excellent source of dietary fiber (167% of the Daily Value), iron (108% of the Daily Value), and potassium (75% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of oil in this recipe?
Yes, you can substitute Wesson oil with any neutral oil such as canola or vegetable oil. Olive oil can also work, but it may impart a slight flavor to the cake. Just ensure that the oil you choose has a mild taste to keep the cake’s chocolate flavor front and center.
How do I know when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs attached, but not wet batter. If the toothpick comes out with wet batter, continue baking for a few more minutes and check again. Each oven may vary slightly, so keep an eye on it.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just ensure it is completely cooled before wrapping it tightly in plastic wrap or storing it in an airtight container. Frost it just before serving to maintain the freshness and texture of the frosting.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).